CORN CHOWDER
		3 SLICES OF BACON 1 ONION 1 1/2 CUP PEELED & DICED POTATOES 2 CUPS WATER 2 CUPS FRESH CORN, CUT FROM COB OR                                FROZEN DEFROSTED 1 CUP MILK 1 TSP SALT 1CUP LIGHT CREAM WHITE PEPPER TO TASTE
	IN LARGE SOUP PAN FRY BACON UNTIL BROWN AND CRISP, REMOVE FROM PAN .  FRY ONION IN BACON FAT UNTIL TENDER, ADD POTATOES, WATER  & SALT.  COVER COOK 5 MINUTES, ADD CORN (IF DESIRED ONE CUP OF CORN MAY BE PUREED) ADD REMAINING INGREDIENTS HEAT THOROUGHLY  DO NOT BOIL   SERVE WITH CRUMBLED BACON    YIELD  1 1/2 QUARTS
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